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GREEK FRITTATA

There are so many ways to have a fantastic breakfast for a group of people without having to spend a lot of time or buy fancy ingredients. Frittata’s are one of my favorites because I love throwing a bunch of things, especially veggies, together to make a healthy yet filling meal. And because there are no rules, you can totally slice as much frittata as you like and put between two of your favorite slices of toasted bread for an awesome egg sandwich.

I’m not particularly a big breakfast person but I do force myself to eat something small regardless; but when I’m in the mood for eggs I’m a sucker for a little bit of mayonnaise on toasted bread for my egg sandwiches. (You should try making your own Mayo some time using my Homemade Mayonnaise recipe.) Or just simply put some of the frittata on top of one slice of breast like crostini. You do whatever the heck you want. Not only that but frittata’s can have ANYTHING in it. Better yet, double the recipe for leftovers. You won’t be disappointed.

 

Print Recipe
GREEK FRITTATA
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Spray a 9 inch round baking dish with olive oil cooking spray.
  2. In a large skillet over medium-high heat drizzle about a tablespoon of olive oil and sauté the mushrooms, sun-dried tomatoes, onions, salt, and pepper. Stir and let cook until the onions become translucent. Turn the heat off, stir in the chopped spinach, and let cool.
  3. In a large mixing bowl whisk the 5 eggs, add the crumbled feta and the cooled sauted mixture together.
  4. Add the egg mixture into a round baking dish that’s been sprayed with a cooking spray.
  5. Bake for about 15 minutes at 400 F degrees or until the top is golden.